What’s For Dinner? Chicken Breasts A L’Orange! #whatsfordinner

*One woman’s attempt to learn how to cook, one recipe at a time!

This recipe is for the slow cooker! Sounds fancy, yet super easy to make!

Ingredients

3 whole chicken breasts, cut into halves

2/3 cup all-purpose flour (plus 3 tablespoons, divided)

1 teaspoon salt

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

Dash black pepper

Dash garlic powder

2-3 sweet potatoes, peeled and cut into 1/4 inch slices

1 can (10 3/4 ounces) condensed cream of celery or cream of chicken soup *I used cream of chicken

1 can (4 ounces) sliced mushrooms, drained *I used 8 ounces

1/2 cup orange juice

2 teaspoons brown sugar

1/2 teaspoon grated orange peel

Hot buttered rice

 

Prepare

Rinse chicken breasts and pat dry. Combine 2/3 cup flour with salt, nutmeg, cinnamon, pepper and garlic powder. Thoroughly coat chicken in flour mixture.

Place sweet potato slices in bottom of slow cooker. Place chicken breasts on top.

Combine soup with mushrooms, orange juice, brown sugar, orange peel and remaining 3 tablespoons flour; stir well. Pour soup mixture over chicken breasts. Cover and cook on Low 8 to 10 hours or on High 3 to 4 hours or until chicken and vegetables are tender.

Serve chicken and sauce over hot buttered rice.

 

The Verdict

So far it smells pretty good (it’s been cooking for about 3 hours on low). We haven’t gotten to taste it yet. It should be ready by the time my husband gets up to get ready for work – he works 3rd shift. This was very easy to make (aside from cutting the sweet potatoes – you need a sharp knife for that!)

*This recipe excerpted from Best-Loved Slow Cooker Recipes (1998, Publication International)